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Lentil curry served with white rice, fresh lemon and cilantro.

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The Best Lentil Curry

5 from 1 vote

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cost: $5.45 per recipe / $1.36 per serving


  • Large pot


  • 2 tablespoons vegetable oil ($0.06)
  • 1 medium-sized yellow onion diced ($0.60)
  • 1/2 teaspoon salt ($0.02)
  • 2 teaspoons grated ginger ($0.11)
  • 4 cloves garlic minced ($0.24)
  • 2 teaspoons curry powder ($0.12)
  • 1 teaspoon cumin ($0.06)
  • 1 teaspoon coriander powder ($0.12)
  • 1/2 teaspoon cayenne ($0.03)
  • 1 (14.5 ounce) can crushed tomatoes ($0.84)
  • 1 (13.5 ounce) can full-fat coconut milk ($1.64)
  • 3 cups water
  • 1 cup brown lentils rinsed and drained ($0.44)
  • 1 lime juiced ($0.33)
  • cilantro chopped, for serving ($0.48)
  • white rice for serving ($0.36)


  • Heat the oil in a large pot over medium heat. Add the onion and salt and sauté for 4-5 minutes, until the onion is translucent.
  • Add the ginger, garlic, curry powder, cumin, coriander, and cayenne, and sauté for another 2 minutes.
  • Add the crushed tomatoes, coconut milk, water, and lentils. Stir until well combined and bring to a boil. Once boiling, reduce to a simmer and cover. Simmer, stirring occasionally, for 30 minutes.
  • After 30 minutes, add the lime juice and stir through. Serve with chopped cilantro and white rice and enjoy!
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  • Nutritional information is an estimate and does not include serving rice.


Calories: 480kcal | Carbohydrates: 46g | Protein: 17g | Fat: 28g | Sodium: 454mg | Fiber: 18g | Sugar: 7g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine Indian

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5 from 1 vote
Lentil Curry after cooking.
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5 from 1 vote (1 rating without comment)

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